ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-11-2012, 10:20 AM   #121
Zaigrith
Found some matches.
 
Join Date: 07-09-12
Location: NY
Downloads: 0
Uploads: 0
Default

This looks great, I got the dulse and herbamare but does anyone know where to get the extra hot chili powder in a store? I was thinking of using cayenne as a substitute for today since I have to smoke this meat before it goes bad. Thanks!
Zaigrith is offline   Reply With Quote


Thanks from:--->
Unread 07-11-2012, 11:25 AM   #122
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Quote:
Originally Posted by Zaigrith View Post
This looks great, I got the dulse and herbamare but does anyone know where to get the extra hot chili powder in a store? I was thinking of using cayenne as a substitute for today since I have to smoke this meat before it goes bad. Thanks!
I know around here it is difficult to get really hot powdered New Mexico chile powder. The rub is very mild, and the only spicy ingredient is this chile powder, so unless you want absolutely mild you really need the heat from the hottest NM powder you can find.

I do not use NM powder for the heat though, otherwise I would pick a hotter pepper. The NM powder is specifically used for the FLAVOR. The heat is OPTIONAL.

Frankly, in my opinion, this rub is more about flavor than heat anyway, so substituting a lower heat NM powder is not too much of a stretch. A couple members have made it with homemade NM powder from average heat NM peppers available to them, and both reported it tasted fine. It will not be the same as the original, of course, and naturally it won't be the same as what I make. But I shared this recipe for people to use, and if that means you tweak it to your needs, so be it. I think one member even added a little cayenne. You could even substitute with only cayenne, but cayenne lacks a lot of flavor after cooking compared to NM powder. In my opinion, adding/substituting anything could upset the balance that is the key thing about this rub. But hey, do what you want with it, but don't dismiss it unless you make it as close to the original as you can. Otherwise you are judging your variation on it, which is not the same recipe.

I hope everyone enjoys the recipe, however they choose to use it.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Reply

Tags
Foil Hat, Foil Hat Rub, recipe, rub, Rub Recipe

Similar Threads
Thread Thread Starter Forum Replies Last Post
tri-level rub, no foil in comps....how'd u do? Three porks Competition BBQ 12 02-12-2010 09:45 PM
Smoking Turkey: Brine? Inject? Rub? Foil? Cooler? wingnut Q-talk 16 11-07-2009 03:50 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:07 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.